Quick And Easy Pumpkin Squares - cooking recipe

Ingredients

Crust
1 (18 ounce) package yellow cake mix
1/2 cup cold butter
1 egg
Filling
2 eggs
1 (29 ounce) can pumpkin (not pumpkin pie mix)
2/3 cup milk
1/2 teaspoon allspice
1/2 teaspoon clove
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup brown sugar, firmly packed
Topping
1/2 teaspoon cinnamon
1/4 cup brown sugar, firmly packed
1/4 cup cold butter
Garnish
whipped cream (optional)
vanilla ice cream (optional) or egg nog ice cream (optional)

Preparation

Preheat the oven to 350 degrees.
CRUST: Empty cake mix into a bowl. Cut in 1/2 cup butter until mixture forms moist even crumbs. RESERVE ONE CUP MIXTURE. Add the egg to the remaining mixture and stir until crumbled together.
Spoon into a 9\" x 13\" greased pan and press lightly to form an even layer. Bake for 10 minutes and remove, but leave the oven on.
FILLING: Beat two eggs until foamy. Beat in pumpkin, milk, spices and 1/4 cup of brown sugar. Pour on top of baked layer. (It should be liquidy but don't worry - it will bake up fine.).
TOPPING: Combine reserved crumb mixture with 1/2 tsp cinnamon, 1/4 cup brown sugar and 1/4 cup butter. Sprinkle to form an even layer of crumbs on top of the pumpkin batter.
Bake until custard is slightly set in the center, about 30-40 minutes. Let cool completely.
GARNISH with whipped cream or ice cream and serve!